Homebrewers Association | AHA Forum

I made a Czech Pils and a Winter Lager with 2206 Bavarian Lager. Both only attenuated 68% at 51F over 3 weeks. I'm just chalking it up to the yeast doing their own thing unless you guys think it could be something with my process. A 1 gallon starter was made for the first and the entire (washed) slurry was pitched in to the second as it was 1.072 versus 1.050. The Czech Pils is very tasty albeit a little sweet as it ended at 1.016. The Winter lager ended at 1.024. Thoughts?

68% attenuation is low for this yeast. I don't have my notes with me, but I just fermented an O'fest with 2206 last month and the attenuation was in the upper 70's. What was your mash temps, grain bill, etc.